Peel Appeal: White – Volume 6 – (Article 6 of 6)

by Dr. Marli Botha

Even though some people think that white is not a colour, the white fruits and vegetables have many nutrients, including beta-glucans, EGCG, SDG, and lignin.

• White, tan and brown fruits and vegetables may not be the brightest produce in your basket, but what they lack in vibrant color they make up for in powerful phytonutrients.
• Garlic, onions, scallions and leeks are rich sources of organosulfur compounds such as allicin, which is responsible for their pungent aroma as well as potential health benefits.
• Cauliflower, like other members of the cruciferous family, contains indoles and isothiocyanates, compounds that may protect against certain cancers.
• Other white fruits and vegetables include potatoes and bananas, both sources of the important mineral potassium.
• The mineral selenium, found in edible mushrooms, which are fungi, not vegetables, has also been the subject of research.
• White Vegetables: potatoes, onions, mushrooms, cauliflower, turnips.
• White Fruits: bananas, white nectarines, white peaches, pears.